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A Comparative Study of the Selection and Cost of Meals Purchased by Men and Women in the Cafeteria of the New York State College of Home Economics

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Cornell University, Feb., 1962 - Food habits - 100 pages

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Contents

PROCEDURE
13
RESULTS AND DISCUSSION
19
BIBLIOGRAPHY
49

Common terms and phrases

13 per cent approximately average price paid BEVERAGES Milk Breadstuffs buttermilk cafeteria cantaloupe cereal Cheddar Cheese Chefs salad Chocolate chose this item coffee Cold Puddings Cole slaw cooked vegetables Cornell University cost of meals cottage cheese cream diets dinner disliked English muffins Fall Menu food preferences French toast frequently selected fried FRUIT JUICE fruit salad Grapefruit greater percentage Half-pint homogenized milk head lettuce Hot desserts Hotbreads Jelly larger percentage Lima beans lunch meals purchased Milk was chosen Miscellaneous Items Juice muffins noon meal nutritious meals observed one-fifth one-fourth PATRONS SELECTING Percentage of Patrons percentage of women pint popular potatoes rice S F S F S F sample group Sandwiches SELECTING EACH ITEM selection and cost served sessions smaller percentage soup Sumer summer and fall tomatoes trays two-fifths vegetable salads whole wheat bread women bought women chose Women Men Women women purchased women selected yellow vegetables

Bibliographic information

QR code for A Comparative Study of the Selection and Cost of Meals Purchased by Men and Women in the Cafeteria of the New York State College of Home Economics
TitleA Comparative Study of the Selection and Cost of Meals Purchased by Men and Women in the Cafeteria of the New York State College of Home Economics
AuthorRuth Elizabeth Pool
PublisherCornell University, Feb., 1962
Original fromCornell University
DigitizedMar 26, 2009
Length100 pages
  
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